Tag: warm

Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine

Ingredients

3 eggplants
680 g octopus
200 g wholemeal bread
12 yellow cherry tomatoes
dill
lemon
apple cider vinegar
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Medium

Doses: 4 people

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

Recipe Warm roast with robiola sauce, anchovies and capers – Italian Cuisine

Ingredients

1 kg veal beef
300 g robiola
15 desalted capers
3 anchovy fillets in oil
lime
sage
rosemary
extra virgin olive oil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 4 people

To prepare lukewarm roast with robiola sauce, anchovies and capers, tied the magatello: a turn of string lengthwise and many single turns equidistant widthwise (you can ask the butcher to do it for you).
sauté in a pan with a drizzle of oil, then transfer it to an oven dish and flavor it with rosemary, sage and salt. Bake it in the fan oven at 180 ° C until reaching 50 ° C at the core: it will take 45-50 minutes.
Remove from the oven the roast, let it cool and then cut it into thin slices.
Jumbled up robiola with capers and chopped anchovy fillets, grated lime zest and pepper and serve with meat, as is done with veal with tuna sauce.

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Recipe Warm octopus and potato salad – Italian Cuisine

By cooking it in the pressure cooker, the octopus becomes very tender in no time. In addition, you can optimize the preparation by adding the whole potatoes (which will take on a nice pink color)

Ingredients

1 kg octopus
300 g 4-5 potatoes
150 g baby zucchini
20 g dried cherry tomatoes
20 g Taggiasca olives in oil
garlic
parsley
extra virgin olive oil
White wine
coarse salt

Duration: 30 min

Level: Easy

Dose: 4-6 people

Peel courgettes and divide them lengthwise. Brown them in a pressure cooker in a film of oil for 4-5 minutes, until they are golden brown. If needed, blend with very little water. Remove them from the pot.
Place the whole octopus, already gutted and cleaned, and the potatoes, peeled, in the pressure cooker; add a pinch of coarse salt, 1/2 glass of wine and 250 g of water. Close and cook for 7 to 10 minutes depending on the pot power. Vent and extract the potatoes. Let the octopus cool in the water.
Prepare a sauce by blending a bunch of parsley with 20 g of oil, 10 g of water and 1 clove of garlic.
Cut touch the octopus tentacles and the potatoes, once lukewarm.
United olives, courgettes, dried cherry tomatoes, drizzled with parsley sauce and, to taste, top up with a little lemon juice.

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